Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation.

Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S; Sharma, Arun

Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S; Sharma, Arun.

Afiliación

Banerjee A; Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
Chatterjee S; Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
Variyar PS; Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
Sharma A; Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.

J Food Sci Technol ; 53(1): 233-244, 2016 Jan.

Article en En | MEDLINE | ID: mdl-26787945

Palabras clave

Brassica oleracea; Gamma irradiation; Minimal processing; Shelf life

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article Pais de publicación: India

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